36. HOW. AUGUST/SEPTEMBER 2019 HOW. Ingredients: 1 roll puff pastry (shop bought) 1 white onion 5g dry thyme 500g sausage meat Leftover egg yolk from bartenders (they keep the whites) Method: Pre-heat oven to 200°C (180°C fan). Make sure the puff pastry is close to room temperature – unravelling it straight from the fridge will make it crack. Finely chop white onion and mix with thyme and sausage meat. Add a pinch of salt and pepper. Take a golf ball-sized piece of meat mix and microwave until cooked. Taste. Adjust seasoning if needed. Unravel puff pastry and thin out with rolling pin as required. Lay meat mix 5cm from one side and roll. There should be enough for two whole rolls. Cut into 5cm sausage rolls and place on baking tray lined with parchment paper. Wash all over with egg yolk and place in oven for 15-20 minutes until golden brown. Serve with ketchup. Makes approximately 30 bite-sized sausage rolls. HOW TO MAKE... CALLOOH CALLAY’S SAUSAGE ROLL 036-037 How Sausage roll Scotch egg CLASS Aug 2019 SUBBED.indd 36 31/07/2019 15:29 HOW TO MAKE... BLACK ROCK’S SCOTCH EGG Ingredients: 24 de-shelled soft-boiled eggs 1kg sausage meat 500g black pudding 1 uncooked egg Salt and pepper to taste 1 teaspoon paprika powder and spice mix 6 egg yolks Bowl breadcrumbs Bowl water Method: To make the soft-boiled eggs boil three litres of water with a heavy pinch of salt and a tablespoon of bicarb. When water is boiling add the eggs and boil for one minute 30 seconds with the lid on. Remove from the heat and leave lid for six minutes and 30 seconds. Strain the eggs and immediately place in ice water. NB: this works best in smaller batches, so ideally do in batches of 12. Peel the eggs and put to one side. In a bowl mix the sausage meat, black pudding, seasoning and raw egg well. Wet your palms to stop the meat from sticking. Take an egg-sized lump of meat mix and flatten it in your hand. Wrap it around your soft-boiled egg, carefully ensuring there are no gaps and you have a smooth surface. Roll the scotch eggs in egg yolk and then in breadcrumbs. Store in a baking paper-lined hotel pan. BR Brown Sauce 1 punnet pitted dates (remove the kernel) 1 onion, chopped 2 garlic cloves, chopped 1 chilli, deseeded and chopped Juice of one orange 2 green cooking apples, peeled, cored and chopped into cubes 150ml cider vinegar 75g golden syrup 20g pomegranate molasses 10 tomatoes, chopped up 1 teaspoon of salt 500ml water Add all ingredients to a pot, bring to a boil and then simmer for one hour. Taste – if it is too sour add more syrup, if too sweet add vinegar. Leave to cool for 30 minutes. Blend until a smooth paste and decant into sterilised kilner jars while warm. 036-037 How Sausage roll Scotch egg CLASS Aug 2019 SUBBED.indd 37 31/07/2019 15:29